Kitchri With Peas

This hearty Kitchri is a staple Indian dish that combines the earthy depth of green lentils with the fluffy texture of basmati rice, brightened by fresh peas. Infused with the warm aromatics of ginger, garlic, and onion, it offers a savory and satisfying meal that feels both rustic and refined. The gentle heat from chili powder adds a subtle kick, while the butter (or margarine) lends a rich, velvety finish. Perfect for a cozy weeknight dinner or a light lunch, this recipe is incredibly simple to prepare using pantry staples. It&# 226;ÂÂs a wholesome, vegetarian-friendly option that delivers maximum comfort with minimal effort, making it a reliable favorite for families and individuals alike.

Cooking Method: Boiling, Sautéing, Stewing, Stir Frying

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 82.0

Dietary: Gluten-free, Vegetarian

Description

This hearty Kitchri is a staple Indian dish that combines the earthy depth of green lentils with the fluffy texture of basmati rice, brightened by fresh peas. Infused with the warm aromatics of ginger, garlic, and onion, it offers a savory and satisfying meal that feels both rustic and refined. The gentle heat from chili powder adds a subtle kick, while the butter (or margarine) lends a rich, velvety finish. Perfect for a cozy weeknight dinner or a light lunch, this recipe is incredibly simple to prepare using pantry staples. It&# 226;ÂÂs a wholesome, vegetarian-friendly option that delivers maximum comfort with minimal effort, making it a reliable favorite for families and individuals alike.

Ingredients

75 gram Basmati rice, washed
50 gram Green lentils, washed
25 gram Butter
1 small Onion, thinly sliced
1 cm piece Fresh root ginger, grated
1 clove Garlic, crushed
1 teaspoon Chilli powder
300 ml Water
50 gram Fresh or frozen peas

Directions

1
In a medium saucepan, melt the butter over medium heat.
2
Add the sliced onion and sautÃÂ© until soft and translucent, about 3-4 minutes.
3
Stir in the grated ginger and crushed garlic, cooking for another minute until fragrant.
4
Add the washed basmati rice and green lentils to the pan, stirring to coat them in the butter and aromatics.
5
Sprinkle the chili powder over the rice and lentil mixture and stir well to combine.
6
Pour in the water and bring the mixture to a boil.
7
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and lentils are tender and the water is absorbed.
8
Stir in the peas during the last 5 minutes of cooking to warm them through.
9
Remove from heat and let it stand covered for 5 minutes before fluffing with a fork and serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 82.0kcal

% Daily Value *
Total Fat 5.2g8%
Saturated Fat 3.2g16%
Cholesterol 13.4mg5%
Sodium 40.6mg2%
Total Carbohydrate 7.4g3%
Dietary Fiber 1.1g5%
Sugars 0.2g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the butter with sunflower margarine or coconut oil.

If using dried peas, add them at the same time as the rice and lentils. Frozen peas only need the last few minutes of cooking.

Adjust the chili powder to your taste preference; you can also add a pinch of turmeric for color and earthiness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to restore moisture.

Keywords: kitchri, khichdi, lentils, rice, peas, indian, vegetarian, comfort food, basmati, ginger, garlic, onion, chili powder, simmered, healthy, easy dinner, spices, meals

Read it online: https://www.chefs-mate.com/recipe/kitchri-with-peas/